Perfect balance of sweetness and acidity! Paired well with Devils food layer cake with mole spiced buttercream Oaxacan chocolate ice cream — 9 years ago
RS balanced with acid, pineapple, lemon curd and buttercream. — 9 years ago
I've tasted Tardieu-Laurent Chateauneuf-du-Pape, and fell in love—the 2008 Hermitage blanc sports a nose of buttercream frosting, soft orchard fruits, orange marmalade and toasted hazelnuts. Round, silky and decadent, it's showing nicely now. There is a delicious interplay of oak and acid, fruit and toasted but notes. We served this with pan seared scallops and the roasted halibut encrusted with nuts and herbs. Sumptuous and lovely. — 9 years ago
luxurious. wet stone, stonefruit, faint grass floating on buttercream. — 7 years ago
Straw. Delicate nose of honeysuckle, hazelnuts, and iron filings. Pretty. A little butter. Palate is similar, understated, buttercream, nuts, flowers. And then pretty fantastic length. Really good but a lesser aristocrat. (My wine.) — 9 years ago
Lemon grass, buttercream, high minerality. 2011 vintage — 9 years ago
2012 opened in 2015. Super tight for quite a while. Then the flavor changes by the moment. My favorite is the ribbon of panache - pure chocolate and buttercream without cheap milkiness. — 9 years ago
Light yellow color, lemons, melon & vanilla on the nose, high acidity well balanced with sweet - lemon buttercream — 10 years ago
Very green apple, pear drops, lime zest, some buttercream from MLF. Can't imagine what this wine would have been like before. Super acidic and refreshing — 8 years ago
Grappa macerated raspberries. Buttercream gravel. Wet mushrooms. — 8 years ago
Looks like viscous, golden, motor-oil. Smells like sugar frosted black coffee grounds. Tastes like light - bulb filament and buttercream. Sweet, sweet madeira how I live thee. *hiccup* This special reserve bual reminds me of a jungle cat with a topaz collar. *hiccup* Yeah that'll do.... — 9 years ago
Butterscotch and brine. Orange buttercream with a dusty note. Rich and bold with pleasant oxidative qualities. Chewy skin tannins. — 9 years ago
Fruit for the Cuvée Dis Vin Secret is mostly from the 2005 vintage, and is a blend of 80% Pinot Meunier, 15% Chardonnay, and 5% Pinot Noir. Biodynamic farming has bestowed discreet minerality to this elegant Cuvée, along with voluptuous notes apple galette, freshly-baked croissant, quince and buttercream frosting. Pale gold in the glass, with a fine bead, it glides softly across the palate, with medium acidity and a vibrant spicy note of nutmeg or baking spice on the finish. Lovely. — 9 years ago
Buttercream and Meyer lemon. — 11 years ago
Tim
Appearance: Medium body, polished and translucent with a brilliant honeyed gold color
Nose: Honeysuckle, fresh whipped cream, white flowers
Taste: Light buttercream, honey, marzipan, almond paste
Enjoyed this as a classic WV Chardonnay - strikes me as a very solid compromise between California and Oregon profiles, with some weight and very light buttery mouthfeel, but with the purity and focus I've come to expect from fine Chardonnay from the Willamette. Beautifully paired with baked trout and a buttery sauce of roasted parsnips, thyme, oyster mushrooms and cream. Definitely will be hanging on to the other two for a couple of years. — 7 years ago